Skillet Eggplant Parmesan
Ingredients
- 6 (1-inch-thick) slices eggplant
- 2 Tbsp olive oil
- 1 (24-oz) jar natural marinara sauce (such as Rao's)
- 1 pint grape tomatoes
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced
- ½ cup shredded Parmesan cheese
- ¼ cup pesto
Instructions
- Preheat broiler. Cook eggplant in hot oil in a large cast-iron skillet over medium-high heat 4 minutes per side or until golden. Remove from skillet; keep warm.
- Add marinara sauce to skillet; cook 5 minutes or until sauce is thoroughly heated. Stir in tomatoes. Nestle eggplant into sauce, and top with cheeses.
- Broil 1 to 2 minutes or until cheese is bubbly and browned. Drizzle with pesto.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
334
|
334
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 12 | 12 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 573 | 573 |
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